Guest guest Posted December 30, 2011 Report Share Posted December 30, 2011 Hi n, I am not an expert on this as I have only been culturing mine for a couple of months. I would reduce the amount of grains you are using. I am making ~ 2 qts a day and am only using 1-1.5 tablespoons in each qt jar. I usually harvest/filter each evening and try to only use 1-1.5 in the next batch. If I have more than that, I just put the extra grains in the jar in the fridge that I use in my morning smoothies and enjoy. On the wamer days, I may start to get some seperation, but on the cooler days we are finally having, it's working great. On Fri, Dec 30, 2011 at 3:05 PM, juliansharrison <fmp50.com@...>wrote: > I would like to start a topic on slowing down the kerfir making process. I > started with 4 tablespoons of kerfirlady MKG and now have 60 tablespoons. I > switched to half gallon wide mouth mason jars (2). I have crowded jars, 30 > tablespoons each. I have reduced the temperature to 60 degrees Fahrenheit > (using a cooler with water and ice). I start both jars out @ 3 cups raw > cold milk each and in 9 hours add 2 additional cups of raw cold milk. I can > stretch the process to 24 hours with small amount of separation. I extract > from each jar (batch) 1 tablespoon of MKG and blend the MKG in a one cup > kefir drink. The rest of the MKG gets equally distributed into the next two > 1/2 gallon wide mouth mason jars with 1/3 cup freshly made kefir as starter > then add the 3 cups of raw cold milk. That starts the process. > > Does anyone have tips on slowing the process? > > n on > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2011 Report Share Posted December 30, 2011 You don't want to slow down the process. Cold temps put them out of balance. I would be interested in buying all your extra kefir grains but not until you bring them back into full production at room temperature. Thanks, Marilyn On Fri, Dec 30, 2011 at 3:05 PM, juliansharrison <fmp50.com@...>wrote: > I would like to start a topic on slowing down the kerfir making process. I > started with 4 tablespoons of kerfirlady MKG and now have 60 tablespoons. I > switched to half gallon wide mouth mason jars (2). I have crowded jars, 30 > tablespoons each. I have reduced the temperature to 60 degrees Fahrenheit > (using a cooler with water and ice). I start both jars out @ 3 cups raw > cold milk each and in 9 hours add 2 additional cups of raw cold milk. I can > stretch the process to 24 hours with small amount of separation. I extract > from each jar (batch) 1 tablespoon of MKG and blend the MKG in a one cup > kefir drink. The rest of the MKG gets equally distributed into the next two > 1/2 gallon wide mouth mason jars with 1/3 cup freshly made kefir as starter > then add the 3 cups of raw cold milk. That starts the process. > > Does anyone have tips on slowing the process? > > n on > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2011 Report Share Posted December 30, 2011 The lowest temp my MKG have seen is 60 degrees Fahrenheit even in the cooler. I don't think they are out of balance. n on > > > I would like to start a topic on slowing down the kerfir making process. I > > started with 4 tablespoons of kerfirlady MKG and now have 60 tablespoons. I > > switched to half gallon wide mouth mason jars (2). I have crowded jars, 30 > > tablespoons each. I have reduced the temperature to 60 degrees Fahrenheit > > (using a cooler with water and ice). I start both jars out @ 3 cups raw > > cold milk each and in 9 hours add 2 additional cups of raw cold milk. I can > > stretch the process to 24 hours with small amount of separation. I extract > > from each jar (batch) 1 tablespoon of MKG and blend the MKG in a one cup > > kefir drink. The rest of the MKG gets equally distributed into the next two > > 1/2 gallon wide mouth mason jars with 1/3 cup freshly made kefir as starter > > then add the 3 cups of raw cold milk. That starts the process. > > > > Does anyone have tips on slowing the process? > > > > n on > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2011 Report Share Posted December 30, 2011 , Yea I guess MKG production got away from me. I am making 2 qts in a 24 hour period with 30 tbs each jar, reducing the temp to 60 degrees F. Massive over kefir! With the price of raw milk I was making a gallon every 24 hour period @ 75 degrees F. After the kefirlady's comment on out of balance I went back to the 75 degrees to check the balance. It seems to me that 60 degrees is OK and working. Basically I am stock piling grain! Grains into clean 1/2 gal jar>1/3 cup starter>3 cups raw milk>8 hours 2 cups milk> check and remove grain when sign of separation about 1/8 inch. Makes some awesome kefir the milk is from scmilkywayfarm.com But yes I need start removing grains.I started removing 2 tbs and putting in a smoothie that should help. But I like your system. I think you have a good handle on the kefir situation. I had thought of a kefir vat with a raw milk drip like a kefir life support. A plastic strainer in the vat bottom that lifts up by nylon chain swings over and lowers MKG into second vat and kefir robot pours raw milk over the MKG...NOT! n on > > > I would like to start a topic on slowing down the kerfir making process. I > > started with 4 tablespoons of kerfirlady MKG and now have 60 tablespoons. I > > switched to half gallon wide mouth mason jars (2). I have crowded jars, 30 > > tablespoons each. I have reduced the temperature to 60 degrees Fahrenheit > > (using a cooler with water and ice). I start both jars out @ 3 cups raw > > cold milk each and in 9 hours add 2 additional cups of raw cold milk. I can > > stretch the process to 24 hours with small amount of separation. I extract > > from each jar (batch) 1 tablespoon of MKG and blend the MKG in a one cup > > kefir drink. The rest of the MKG gets equally distributed into the next two > > 1/2 gallon wide mouth mason jars with 1/3 cup freshly made kefir as starter > > then add the 3 cups of raw cold milk. That starts the process. > > > > Does anyone have tips on slowing the process? > > > > n on > > > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2011 Report Share Posted December 31, 2011 Hi n... Like , we are just adding enough grains to make our two cups of kefir a day. I only get one gal of raw jersey milk a week right now(hoping to increase to 1-1/2 gal soon), so must limit the amount of grains in each batch accordingly. Thank goodness Marilyn had such good instructions with her grains. Ours are just beautiful, and we blend the excess grains in our smoothie about every five days or so. Happy New Year everyone! Cheers, B > > I would like to start a topic on slowing down the kerfir making process. I started with 4 tablespoons of kerfirlady MKG and now have 60 tablespoons. I switched to half gallon wide mouth mason jars (2). I have crowded jars, 30 tablespoons each. I have reduced the temperature to 60 degrees Fahrenheit (using a cooler with water and ice). I start both jars out @ 3 cups raw cold milk each and in 9 hours add 2 additional cups of raw cold milk. I can stretch the process to 24 hours with small amount of separation. I extract from each jar (batch) 1 tablespoon of MKG and blend the MKG in a one cup kefir drink. The rest of the MKG gets equally distributed into the next two 1/2 gallon wide mouth mason jars with 1/3 cup freshly made kefir as starter then add the 3 cups of raw cold milk. That starts the process. > > Does anyone have tips on slowing the process? > > n on > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2011 Report Share Posted December 31, 2011 B Thanks, That was a great slow the process suggestion; reduce the grain amount to make only the amount you need, consume the rest. I am processing a gallon of raw milk every 24 hours. I put the made kefir up as there is a long expiration date. I just started consuming 2 tbs a day of MGK in my smoothie. I have a job coming up Jan 17th and I will be needing the excess Kefir as I consume two cups a day, wife two cups and baby 1 cup. It is expensive but what is the price of health? -- My blended drink - 1 Scoop of ON Platinum Hydro Whey Vanilla, 1 scoop of wheat germ, 3 tbs spoon organic flaxseed meal, 2 tbs MKG, 2 cups Kefir. -- I have some awesome kefir images I made today I will get the images sized and uploaded onto my server soon as the celebration is over. Just last cycle I took my Kefir off the 60 degree F cooler and processed @ 75 degrees and they went from 30 +or-2 tbs to 35 tbs +or- 2 tbs within 12 hours with a big separation. Not small new grains but huge new grains!! I just can not see that the 60 degrees F is hurting them. I know that Kefir processes better and faster @ 75 degrees F but Kefir to me seems to process nicely @ 60 degrees F. I mean Kefir comes from the former USSR mountains where 60 degrees F would be considered warm! Anyway new images coming soon. I will post link here. Kefir is a wonderful gift from GOD, we are so blessed to have been given the knowledge! n on --- > > > > I would like to start a topic on slowing down the kerfir making process. I started with 4 tablespoons of kerfirlady MKG and now have 60 tablespoons. I switched to half gallon wide mouth mason jars (2). I have crowded jars, 30 tablespoons each. I have reduced the temperature to 60 degrees Fahrenheit (using a cooler with water and ice). I start both jars out @ 3 cups raw cold milk each and in 9 hours add 2 additional cups of raw cold milk. I can stretch the process to 24 hours with small amount of separation. I extract from each jar (batch) 1 tablespoon of MKG and blend the MKG in a one cup kefir drink. The rest of the MKG gets equally distributed into the next two 1/2 gallon wide mouth mason jars with 1/3 cup freshly made kefir as starter then add the 3 cups of raw cold milk. That starts the process. > > > > Does anyone have tips on slowing the process? > > > > n on > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2011 Report Share Posted December 31, 2011 Here are the kefir images I made today. http://ab5c.com/kefir/ These are on my website and are thumbnails linking to high res images. Done kinda quick, but I hope you like them! Happy new year Kefir Pals!! n on > > > > I would like to start a topic on slowing down the kerfir making process. I started with 4 tablespoons of kerfirlady MKG and now have 60 tablespoons. I switched to half gallon wide mouth mason jars (2). I have crowded jars, 30 tablespoons each. I have reduced the temperature to 60 degrees Fahrenheit (using a cooler with water and ice). I start both jars out @ 3 cups raw cold milk each and in 9 hours add 2 additional cups of raw cold milk. I can stretch the process to 24 hours with small amount of separation. I extract from each jar (batch) 1 tablespoon of MKG and blend the MKG in a one cup kefir drink. The rest of the MKG gets equally distributed into the next two 1/2 gallon wide mouth mason jars with 1/3 cup freshly made kefir as starter then add the 3 cups of raw cold milk. That starts the process. > > > > Does anyone have tips on slowing the process? > > > > n on > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2012 Report Share Posted January 1, 2012 Great pics, n...they look healthy and happy! I love the kefir with just a pinch of stevia when I need a lift, or at bedtime. It seems almost effervescent... For our smoothie I do about 1/4 c berries, scoop of whey, 2T ground chia seeds (mila), a raw egg yolk in about 1-1/2 c kefir. Then as i make it, I rinse the kefir strainer and jar with just a little filtered water to get every drop, and add that water to the smoothie. My grains are nice and big like yours... I mix the in cold milk and let sit on our counter 24hours, and I would estimate the temp ranges from 60-64 at nite, 65-70 during the day. It is truly a lovely drink!! Cheere, B > > > > > > I would like to start a topic on slowing down the kerfir making process. I started with 4 tablespoons of kerfirlady MKG and now have 60 tablespoons. I switched to half gallon wide mouth mason jars (2). I have crowded jars, 30 tablespoons each. I have reduced the temperature to 60 degrees Fahrenheit (using a cooler with water and ice). I start both jars out @ 3 cups raw cold milk each and in 9 hours add 2 additional cups of raw cold milk. I can stretch the process to 24 hours with small amount of separation. I extract from each jar (batch) 1 tablespoon of MKG and blend the MKG in a one cup kefir drink. The rest of the MKG gets equally distributed into the next two 1/2 gallon wide mouth mason jars with 1/3 cup freshly made kefir as starter then add the 3 cups of raw cold milk. That starts the process. > > > > > > Does anyone have tips on slowing the process? > > > > > > n on > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2012 Report Share Posted January 1, 2012 http://ab5c.com/kefir Kefir images placed on my kefir page. n on --- > > > > > > I would like to start a topic on slowing down the kerfir making process. I started with 4 tablespoons of kerfirlady MKG and now have 60 tablespoons. I switched to half gallon wide mouth mason jars (2). I have crowded jars, 30 tablespoons each. I have reduced the temperature to 60 degrees Fahrenheit (using a cooler with water and ice). I start both jars out @ 3 cups raw cold milk each and in 9 hours add 2 additional cups of raw cold milk. I can stretch the process to 24 hours with small amount of separation. I extract from each jar (batch) 1 tablespoon of MKG and blend the MKG in a one cup kefir drink. The rest of the MKG gets equally distributed into the next two 1/2 gallon wide mouth mason jars with 1/3 cup freshly made kefir as starter then add the 3 cups of raw cold milk. That starts the process. > > > > > > Does anyone have tips on slowing the process? > > > > > > n on > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2012 Report Share Posted January 1, 2012 Thanks for the pics comment B And what a nice drink recipe you have. My drink is 2 cups homemade kefir, 1 scoop Optimum Nutrition Platinum Hydro Whey (velocity vanilla), 1/8th cup wheat germ, 3 tbs organic flaxseed meal. I am soon switching from Platinum Hydro Whey to Optimum Nutrition Platinum Hydro Builder - Vanilla Bean. I also use a blender cup (has s/s ball) to mix the drink on the road. It works great, 20 seconds and mixed! Can get on amazon. Seems we both make kefir about the same temp, I use a cooler now to assure consistent temps. The cooler works well for me. I never let the temp get below 60 degrees F. Possibly the only difference might be at 9 hours I add two cups of raw milk and give the little guys a stir, then I pour off @ 24 hours. The consistent temp and the added raw milk @ 9 hours allows me to do this on 24 hours. I am making 1/2 gallon a day. Regards, n on > > > > > > > > I would like to start a topic on slowing down the kerfir making process. I started with 4 tablespoons of kerfirlady MKG and now have 60 tablespoons. I switched to half gallon wide mouth mason jars (2). I have crowded jars, 30 tablespoons each. I have reduced the temperature to 60 degrees Fahrenheit (using a cooler with water and ice). I start both jars out @ 3 cups raw cold milk each and in 9 hours add 2 additional cups of raw cold milk. I can stretch the process to 24 hours with small amount of separation. I extract from each jar (batch) 1 tablespoon of MKG and blend the MKG in a one cup kefir drink. The rest of the MKG gets equally distributed into the next two 1/2 gallon wide mouth mason jars with 1/3 cup freshly made kefir as starter then add the 3 cups of raw cold milk. That starts the process. > > > > > > > > Does anyone have tips on slowing the process? > > > > > > > > n on > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2012 Report Share Posted January 2, 2012 I started today adding trace minerals to my kefir smoothie (since we are using RO water) and after drinking, instantly noticed energy. Just added 1/4 teaspoon, could not even taste it. I am using vitaminshoppe brand. n on > > > > > > > > > > I would like to start a topic on slowing down the kerfir making process. I started with 4 tablespoons of kerfirlady MKG and now have 60 tablespoons. I switched to half gallon wide mouth mason jars (2). I have crowded jars, 30 tablespoons each. I have reduced the temperature to 60 degrees Fahrenheit (using a cooler with water and ice). I start both jars out @ 3 cups raw cold milk each and in 9 hours add 2 additional cups of raw cold milk. I can stretch the process to 24 hours with small amount of separation. I extract from each jar (batch) 1 tablespoon of MKG and blend the MKG in a one cup kefir drink. The rest of the MKG gets equally distributed into the next two 1/2 gallon wide mouth mason jars with 1/3 cup freshly made kefir as starter then add the 3 cups of raw cold milk. That starts the process. > > > > > > > > > > Does anyone have tips on slowing the process? > > > > > > > > > > n on > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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